Stuffing For The Adventurous Cuban Style

Found in the most recent email i received from grandparents.com, this unique recipe is by miami-based celebrity chef *douglas rodriguez* who (at 43 yrs of age) has been hailed as the *godfather of nuevo latino cuisine* . He is also a cookbook author & owner of award-winning restaurants in miami, philadelphia, scottsdale & chicago. This recipe shares his fondness for the thanksgiving holiday, his memories of his apron-clad grandmother cooking in their miami kitchen & his cuban heritage. (times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) *enjoy* !!

Steps

Reduce chicken stock in a saucepan over med-high heat to 1 cup.

Heat olive oil in a heavy-bottom saut pan or skillet & add the onion , garlic , celery , carrot , bell pepper , corn & chorizo.

Saut for 10 min , stirring occ , till the celery & onion are soft.

Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together.

Season w / salt & pepper to taste & stir in the scallions & thyme.

Remove the pan form the heat & set aside to cool completely , till you are ready to stuff your turkey.

If you choose not to stuff the bird , bake in a casserole dish at 350f for 1 hr , covered.

Or.

Enough to stuff a 20-25 lb turkey.

Ingredients

chicken stock, olive oil, onion, garlic cloves, celery, carrot, red bell pepper, fresh corn kernels, chorizo sausage, cornbread, salt & pepper, scallion, fresh thyme leaves